This master recipe for discerning chefs is relatively involved, but the effort is worth it for a result that not only tastes delicious, but is also a real feast for the eyes.
Roulade Torte
This master recipe for discerning chefs is relatively involved, but the effort is worth it for a result that not only tastes delicious, but is also a real feast for the eyes.
Ingredients
Ingredients for 1 Torte (10in (26 cm) diameter)
- Basic Sachertorte batter
- Hazelnuts ground
- To Soak
- 25 ml Simple syrup
- 3 tbsp plus 1 tsp 5 cl Apricot brandy
For the Roulade
- Basic sponge cake for roulades see p. 22, ½ recipe
- Apricot marmalade for brushing
- Sugar for the cloth
For the Whipped Chocolate Cream
- 2¼ cups 520 ml Heavy cream
- 4 Egg yolks
- 10 oz 290 g Dark couverture chocolate
- ¼ cup 6 cl Apricot brandy
- 3 Sheets gelatin
For the Glaze
- 5 oz 150 g Dark couverture chocolate
- 2 tbsp 30 ml Oil
Instructions
- Prepare the Sachertorte batter and bake a torte base.
- Prepare and bake the sponge cake for roulades according to the basic recipe.
- Let cool off slightly, overturn onto a lightly sugared cloth, and pull off the parchment paper.
- Roll up the biscuit and let cool.
- Unroll and brush with apricot marmalade.
- Roll up tightly and chill.
- For the whipped chocolate cream, mix heavy cream and egg yolk.
- Stir in a double boiler until it reaches 158 °F (70 °C) and the mixture has thickened slightly.
- Remove from heat and stir in the chopped chocolate.
- Warm the apricot brandy, dissolve the moistened gelatin in it, and stir into the chocolate mixture.
- Mix with an immersion blender for about 5 minutes without mixing air in (do not lift the blender to the surface), and chill for 3–4 hours.
- Then whip like whipped cream.
- Place the sachertorte base in a torte ring.
- Mix simple syrup and apricot brandy and saturate the cake with it.
- Smooth some whipped chocolate cream on top.
- Lay the roulades around on top of the torte.
- Cover with the rest of the whipped chocolate cream and smooth.
- Chill for 4 hours.
- For the glaze, warm the dark chocolate, stir in the oil, and let cool slightly.
- Glaze the top of the torte with it and let it become firm.
- Remove from the ring and sprinkle ground hazelnuts on the sides.
Notes & Wine Advice
To cut the torte, use a knife dipped in hot water, otherwise the glaze will break.